 | | Directions |
- Preheat oven to 350 degrees F.
- In a large bowl, cream shortening and brown sugar. Beat in eggs.
- In a separate bowl, conbine flour, soda and salt. Add to creamed mixture; mix well.
- Fold in rhubarb, coconut and nuts (if desired).
- On a prepared cookie sheet, drop about 1 tablespoon of batter per cookie. Bake 10-12 minutes or until light golden brown.
- Remove pan from oven, let cookies sit on the baking sheet 1-2 minutes before removing them to a cooling rack.
For Frosting:
- Cream together cream cheese and butter.
- Add powdered sugar and vanilla. Cream until smooth.
- Frost onto cooled cookies.
Note: If using frozen rhubarb, measure before thawing. Then thaw and drain but do not press liquid out. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 48
|  | | Ingredients | | - | | 1 cup shortening |
| - | | 1 1/2 cups brown sugar - packed |
| - | | 2 eggs |
| - | | 3 cups flour |
| - | | 1 teaspoon baking soda |
| - | | 1 1/2 cups rhubarb |
| - | | 1/2 teaspoon salt |
| - | | 3/4 cup coconut |
| - | | 3/4 cup pecans - chopped (optional) |
| - | | FOR FROSTING: |
| - | | 3 ounces cream cheese - softened |
| - | | 1 tablespoon butter - softened |
| - | | 1 1/2 cups powdered sugar |
| - | | 3 teaspoons vanilla |
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